Chef de Cuisine

Reporting to the Executive Chef, you'll lead the day-to-day operation of our Banquets Kitchen, ensuring exceptional food quality, service standards and team performance across a diverse events portfolio.

Key responsibilities include:

• Lead exceptional event delivery by overseeing the planning, preparation and execution of a diverse range of functions and large-scale events.
• Inspire and develop your team through hands-on leadership, coaching and mentoring, fostering a positive, collaborative and high-performing kitchen culture.
• Drive operational excellence through effective labour management, stock control, procurement and cost management while achieving financial targets.
• Champion innovation and continuous improvement by identifying opportunities to enhance menus, streamline processes and elevate the guest experience.
• Maintain the highest standards of food safety and compliance, ensuring all kitchen operations meet HACCP, workplace health and safety requirements and RACV standards.
• Build strong stakeholder relationships by collaborating closely with Events, Food & Beverage and operational teams to ensure seamless execution of every event.
• Deliver quality without compromise, ensuring consistency, presentation and service standards exceed expectations across every service.
• Contribute to the strategic direction of the kitchen, supporting business objectives, team development and ongoing operational improvements.

We are offering

• Permanent Full-Time leadership opportunity
• Competitive remuneration package
• Opportunity to lead one of Melbourne's largest and most diverse events kitchen operations
• Ongoing training and career development opportunities
• Collaborative and supportive culinary leadership team
• Discounts on RACV products and resorts
• Complimentary on-site parking
• Laundered uniform
• Employee recognition and reward programs

What you’ll need to be successful

• Previous experience as a Chef de Cuisine, Executive Sous Chef, Senior Sous Chef or similar kitchen leadership role within a high-volume hotel, resort, conference venue or events operation
• Demonstrated experience leading large-scale functions, conferences, weddings or banquet services
• Certificate III in Commercial Cookery (or equivalent)
• Strong leadership skills with the ability to motivate, coach and develop kitchen teams
• Sound financial acumen, including labour management, stock control and food cost management
• Strong knowledge of food safety, HACCP and workplace health and safety practices
• Excellent organisational skills with the ability to manage multiple priorities in a fast-paced environment
• Strong communication and stakeholder management skills
• Passion for leading people, creating exceptional food experiences and delivering memorable events at scale
• Flexibility to work across a 7-day rotating roster, including weekends and public holidays

The RACV difference

Be part of a team who cares. Back your ambition and find a new career with RACV.

Application process 

You can learn more about the RACV at careers.racv.com.au 

 Applicants will be required to provide evidence of their eligibility to work in Australia, and consent to a criminal record check. 

Applicants will be required to complete an initial 20-minute AI online chat interview.

 At RACV, we believe that maintaining a diverse and inclusive workplace is an important element in our continued success. We want our people to feel welcome, supported and appreciated for who they are and what they bring to our business. If you require any reasonable adjustments to the recruitment process and/or the role, please let our Talent Acquisition Team know. 

Additionally, Applicants must confirm their ability to perform the inherent requirements of the position as outlined in the Job Task Analysis - Chef/Cook. 

Submit your CV via the link below.